Zingerman'S Mushroom And Barley Soup Recipe

Name: Zingerman'S Mushroom And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dried porcini mushrooms; 2 tablespoons margarine; 1 large onion, thinly sliced; 2 celery ribs, with leaves, diced; 1/4 cup parsley; 1 carrot, peeled and slice; 3 garlic cloves, chopped; 1 lb fresh porcini mushroom (may substitute other mushrooms); 1 tablespoon flour; 2 quarts beef broth or 2 quarts water; 1 cup whole barley; 2 teaspoons salt

Servings: persons

2 tablespoons dried porcini mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 celery ribs, with leaves, diced
1/4 cup parsley
1 carrot, peeled and slice
3 garlic cloves, chopped
1 lb fresh porcini mushroom (may substitute other mushrooms)
1 tablespoon flour
2 quarts beef broth or 2 quarts water
1 cup whole barley
2 teaspoons salt

1
Soak dried mushrooms in hot water to cover for 30 minutes. Strain through a filter, reserving the water. Coarsely chop the soaked mushrooms.
2
Melt the margarine in a stockpot and saute the onion, celery, 2 tbsp of parsley, carrot, garlic, soaked mushrooms, and fresh mushrooms until soft (about 5 minutes).
3
Lower the heat and add the flour, stirring every 30 seconds or so for about 5 minutes until thick.
4
In a soup pot, heat the broth/water. Add a cup of the mushroom mixture at a time to the pot, stirring.
5
Turn the heat to high. Add the reserved mushroom water and barley. Stir well and salt to taste. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
6
Add additional chopped parsley. Mix thoroughly and adjust seasonings.

189

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons dried porcini mushrooms, 2 tablespoons margarine, 1 large onion, thinly sliced, 2 celery ribs, with leaves, diced, and more.

Yes, Zingerman'S Mushroom And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zingerman'S Mushroom And Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions